Non-dense Delicious Whole Wheat Bread

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 12 ounces whole wheat flour (hard spring wheat, 2.6 cups loose flour)
• 5 ounces all-purpose flour (slightly more than a cup of loose flour)
• 12 ounces water (lukewarm, 1.5 cups)
• 6 g instant yeast
• 12 ounces whole wheat flour (hard spring wheat, 2.6 cups loose flour)
• 5 ounces all-purpose flour (slightly more than a cup of loose flour)
• 12 ounces water (lukewarm, 1.5 cups)
• 7 g salt
• 8 g salt
• 9 g instant yeast
• 1 ounce olive oil (2 tablespoons)
• 2 ounces molasses (1/4 cup)

Recipe

• 1 mix the preferment well and knead in a large bowl or on the counter untill smooth (3 to 5 minutes).
• 2 cover with oiled plastic wrap and place in the refrigerator.
• 3 mix the soaker and knead in a similar fashion.
• 4 cover with oiled plastic and place at room temperature for up to 24 hours.
• 5 i have made this with only 30 minutes for both at room temperature with good success. flavor is inhanced by longer periods of time.
• 6 after the resting period, allow the preferment to warm at room temperature for 2 hours and make the dough.
• 7 mix the rest of the ingredients with the preferment and the soaker. i like to hand knead the ingredients in until the salt, yeast particles, oil and molasses are incorporated (about 3 minutes).
• 8 either knead by hand using minimal extra flour, or place in an electric mixer on low speed, switching to the next speed level at the end of the kneading.
• 9 knead for 10 to 15 minutes until a window-pane is achieved. pinch a golf-ball sized lump and stretch with hands until light can be seen through the thin dough. if the dough tears easily, knead further until a window-pane is achieved.
• 10 stretch the dough gently into a rectangle and fold the sides over the top like an envelope and repeat for the other 2 sides.
• 11 invert the dough into a large bowl (preferably with straight sides) until doubled in volume (about 45 minutes).
• 12 remove and divide into 2 equal loaves and form boules or place into two 9"x5" oil-sprayed loaf pans.
• 13 cover with oiled plastic and allow to rise in an 80 f space - i set the loaves on a hot water tank that is a constant 80°f.
• 14 preheat oven to 375f and place a heavy pan or skillet in the bottom of the oven.
• 15 when 1.5 times or twice their volume remove and uncover.
• 16 if free-form loaves, score with a razor blade or sharp, serrated knife and place in the middle of the oven.
• 17 add 1/2 cup of hot tap water to the preheated pan in the bottom of the oven.
• 18 bake for 20 minutes and roate loaves for even browning.
• 19 bake 30 more minutes until 205f internally or they sound hollow when thumped on the bottom.
• 20 remove from the oven; remove from the pans and set loaves on a wire rack to cool before slicing.